Slow Cooker Chuckwagon Roast and Vegetables

The original recipe is from the 1989 All American Brand Name Cook Book. I made changes to the original recipe and adapted it for the Slow Cooker. It's one of Marty's favorites - he loves the gravy! Depending on your Slow Cooker you maybe able to do all the steps in the Cooker. I use a Cuisinart MSC-800 Cook Central 4-in-1 Multi-Cooker, 7 quart.

Directions

Lightly season the roast with salt and pepper.
In the Slow Cooker or a large skillet over medium-high heat, brown roast in oil on all sides. Remove roast to dish, reserving drippings. Add flour to drippings in cooker or skillet and cook for 3 minutes, stirring occasionally until smooth. Add the bullion cubes and stir. Slowly stir in buttermilk, water, and thyme. Cook and stir until bouillon dissolves and mixture thickens slightly, about 10 minutes. Add potatoes and carrots and coat with gravy.
Place roast on top of vegetables and push down into potatoes and carrots. Sprinkle onions over all. Spoon some gravy over roast and onion.
Cover and cook on low setting for 8 to 10 hours or until fork tender.
Calories:
Chuck Roast = 64 per ounce
Gravy = 100 per 1/2 cup
Red Potatoes = 60 per 1/2 cup
Carrots = 83 per cup

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